Comparative Flavor Profile of Roasted Germinated Wheat (Triticum aestivum L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis

In order to fulfill the objective of the comparative flavor profiling of hot and cold serving, different concentrations of hot (hot infusion) and cold (boiled and cold serving) roasted-steamed-germinated wheat beverages were prepared in order to explore the comparative profile of the amino acids, volatiles, taste, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacities, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and the Trolox equivalent antioxidant activity (TEAC). The instrumental analysis was performed using electronic sensors (an electric nose and an electric tongue), high-performance liquid chromatography, and spectrophotometry, and the statistical assessment was conducted using univariate (correlation pattern and heatmap) and multivariate (clustering and principal component analysis) analyses. The cold beverages at the highest concentration showed the highest values of TFC, TPC, DPPH, and TEAC, showing 32.31 +/- 1.13 mu g CE/100 mL, 202.37 +/- 20.94 mu g GAE/100 mL, 68.43 +/- 3.41 mu M TE/100 mL, and 126.66 +/- 4.00 mM TE/100 mL, respectively. The correlation analysis revealed a remarkable correlation between the taste and the flavor compounds. The clustering analysis and the PCA clearly divided the key metabolites, which were attributed to the different tastes in the hot and cold beverages. This study clearly demonstrates the impact of different temperatures on the aroma metabolites, the taste, and the characteristics of wheat beverages.

Automated summary

This study explores the characteristics of wheat beverages, including amino acids, volatiles, taste, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacities, in hot and cold serving. The results show that cold beverages at the highest concentration have the highest values of TFC, TPC, DPPH, and TEAC. Correlation analysis reveals a significant correlation between taste and flavor compounds, while clustering analysis and PCA can differentiate key metabolites based on taste in hot and cold beverages.